Archive for July 2016
Leek & Lemon Linguine by Sue Smith
Leek and Lemon Linguine Serves 2-4 Ingredients: 8 ounces fresh whole wheat linguine or spaghetti 2 large lemons, plus lemon wedges for garnish 1 medium leek (white and pale green parts only), thinly sliced and rinsed well 1 tablespoon extra-virgin olive oil ½ cup chopped flat leaf parsley, divided 2 garlic cloves, crushed ¼ teaspoon…
Read MoreThe Spread's Pan Seared Chicken Breast with Local Vegetable Hash
Pan seared chicken breast with local vegetable hash 4 skin on chicken breasts 1 ear sweet corn 1 yellow zucchini 2 green zucchini 1 pint snap peas 1/4 lb wild local Oyster mushrooms 1tbsp flat leaf Italian parsley 1/2 cup white cooking wine 1 1/2 tbsp unsalted butter 2 cloves of garlic (minced) Juice from…
Read MoreSour Pickles by Liz Rueven
Pickling is an ancient way to preserve the peak of summer’s veggies (and fruits, if you dare). Enjoy classic sour pickles with this basic recipe. Ingredients: • 12 pounds small unwaxed pickling cucumbers • 1 ½ tablespoons sea salt • 1 or 2 heads of flowering dill (or 12 tablespoons of any form – fresh,…
Read MoreShakshuka by Liz Rueven
This North African one-skillet vegetarian dish is basically eggs dropped into tomato sauce and baked until yolks firm up to your liking. Here’s our most basic and favorite version; you can add or subtract ingredients as you like. Ingredients: • 3 tablespoons olive oil • 1 onion, chopped • 3 cloves garlic, chopped • 1…
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